This month my Fish Friday Foodies group is creating recipes with grilled seafood but, frankly, it’s still pretty hot here in Dubai to stand over a scorching charcoal grill. Fortunately, when I asked our organizer and this month's host, Wendy of A Day in the Life on the Farm if something cooked on a grill pan would be okay, she responded positively.
This is another one of those salads that makes a whole meal. It will easily served three to four people as a main course, perhaps with warm bread or dessert to fill out the meal, or six to eight as a starter.
Grilled Tuna Niçoise Salad
IngredientsFor the salad:
8-10 quail eggs, boiled, peeled and chilled (This can be done the day before.)
7 oz or 200g fine green beans, stems removed
450g or 1 lb baby potatoes
1 jar small artichokes, well drained (5 2/3 oz or 160g, drained weight)
8.5 oz or 240g fresh tuna steak
1 tablespoon lime juice
Drizzle olive oil
Sea salt
Freshly ground black pepper
1/2 cup or 80g kalamata olives, unpitted
Mixed greens (I used baby cos and arugula.)
5 oz or 140g mixed cherry tomatoes
For the mustard vinaigrette: (Makes just under a 1/2 cup or 115ml)
3 tablespoons white wine vinegar
5 tablespoons good quality olive oil
1 teaspoon strong Dijon mustard
1 teaspoon whole grain mustard
1/4 teaspoon salt
a few grinds of fresh black pepper
Method
Put a large pot of water on to boil with a teaspoon or two of the sea salt. Fill a medium sized bowl with ice and water and set aside.
When the pot of water comes to the boil, put the green beans in for 2 minutes. Fish them out with a slotted spoon and put them directly into the bowl of ice water.
Carefully add the potatoes to the boiling water (you do not want to splash yourself!) and cook till just tender, about 15-20 minutes.
Meanwhile make the vinaigrette by adding all of the ingredients into a clean jar and shaking good till they are combined.
Drain the potatoes and put them in a small bowl. Use a sharp knife to cut them into halves, then pour half of the vinaigrette over then, and stir to coat. Set aside to cool.
After you drain the small artichokes, set them upside down on paper towels to absorb even more of the excess water.
As you prepare the rest of the salad, return to the potatoes occasionally and give them another gentle stir. This helps them cool faster as well as making sure that the dressing is being absorbed.
Dry the tuna off with paper towels, then rub it with the lime juice. Drizzle on a little olive oil then season it with a healthy sprinkle of sea salt and freshly ground black pepper.
Heat your grill pan over a high heat for a few minutes. It’s ready when a drop of water instantly vaporizes.
Grill the tuna steak for 1 1/2 minutes each side, then just 20 more seconds on the first side. Set it to cool on a clean cutting board.
Use the side of a knife to smash the olives so you can remove the pits.
On a large platter, begin assembling the salad. Start with the greens, then slowly build up.
Try to distribute all the ingredients, except the tuna and quail eggs, evenly around the platter.
Use a very sharp knife to cut the tuna into slices and lay them on the salad.
Use a spoon to drizzle on more of the salad dressing.
Finally, half the quail eggs with a sharp knife and add them to the top. We like our egg yolks runny so I gave these pretty much the same treatment as the green beans with just 2 minutes in boiling water, then an ice water bath to stop the cooking.
Enjoy!
Check out all the other lovely grilled seafood dishes we have for you today!
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